Riggins' Ribs

Named for one of my favorite TV characters. Baby back ribs, balsamic, rosemary, garlic and a bit of honey with a kick of heat from a pinch of hot pepper. This recipe melts in your mouth and is a cure-all for anyone intimidated by cooking ribs.

Makes 13-15 small ribs 

Ingredients:
2 lbs, pork baby back ribs or beef ribs
½ cup balsamic vinegar, plus extra to drizzle
2 tablespoons extra virgin olive oil, plus extra to drizzle
Dash kosher salt
Dash cracked pepper
3 tablespoons garlic, minced
2 tablespoons, rosemary, finely chopped
¼ cup of organic catsup
¼ teaspoon dried chili flakes
2 tablespoons, honey

Process:

1. Coat ribs with balsamic vinegar, salt and pepper and set aside.
2. In a sauté pan, heat extra virgin olive oil, chili flakes, and garlic. Sauté until fragrant. Add rosemary. Add balsamic vinegar, honey, and catsup. Heat through and put on low heat. In the meantime in a large frying pan, heat a drizzle of olive oil. Sear both sides of ribs in frying pan, a couple of minutes on each side. Remove from pan and place on tin foil sheets large enough to enclose ribs into pouches.
   
3. Remove sauce from the stove and pour over each rack of ribs in foil. Seal foil pouches and place on a sheet pan in oven for 20-25 minutes (if using beef ribs, you may need to increase cooking time by 5-7 minutes).
   
4. Extra marinade can be used for chicken and other meats.